Just what it says – mini tostadas. Little round corn chips (if you can find them) or triangular chips topped with taco meat and stuff. You could even make it a “do-it-yourself” appetizer. There are limits to how much you can stack on a corn chip so choose two or three toppings.
Ingredients
- 1 Tab olive oil
- 3 scallions, chopped (or half an onion)
- 1 lb. lean ground beef
- 1 oz. packet taco seasoning
- 3/4 c cold water
- 24 round tortilla chips (try to choose flat ones)
- 1 1/2 c refried beans
- 3/4 c grated cheddar cheese
- 2 roma tomatoes, finely diced
- 3/4 c sour cream
- 1/2 c salsa
- 1/2 c guacamole
- diced onion, scallions
- sliced black olives
- chopped cilantro for garnish, optional
Instructions
- In a large skillet, heat olive oil over medium heat.
- Stir in scallions.
- Add in ground beef and break apart in the pan as it browns.
- Once completely browned, stir in taco seasoning and water.
- Stir to incorporate and cook until most of the water has evaporated.
- Heat refried beans in microwave safe bowl.
- To assemble, place tortilla rounds onto a serving platter.
- Spread about 1scant tablespoon of refried beans onto each chip.
- Add 1 scant tablespoon of meat onto beans and press into the beans to help it stick.
- Top with grated cheese, diced tomato, sour cream, whatever.
- Serve immediately.
Serves: makes 24 bites – enough for me – make your own!
Source: I think the Painter family was involved in this.
